Pork Tenderloin with Dijon Marsala sauce


Grill Master
Staff member
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I don't remember where I got this recipe - it was in my files.

It was way too cold to outside grill the tenderloins yesterday, so I looked for a recipe to roast them indoors. This looked good.

And it was.

I don't think the slather of mustard did anything to help the flavor, and it definitely hindered the browning, but it made a great fond. I wouldn't do that step again.

I used a probe thermometer to take the meat to 145 degrees.

The sauce was SPECTACULAR!! Use DRY marsala.

So, what I'll do next time is make the sauce and use it on grilled tenderloin.


Pork Tenderloin with Dijon Marsala Sauce

2 pork tenderloins
4 tablespoons Dijon mustard
1 tablespoon oil
2 tablespoons butter
2 shallots, minced
1 cup Marsala wine
1 tablespoon Dijon mustard
1 cup heavy cream

Preheat oven to 350 degrees. Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.

Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.

Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.

Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.

Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.


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